You are here

Brioches

chef.pierre's picture
Ingredients
  Yeast 1⁄2 Ounce (15 Gram)
  Sugar 2 Ounce (50 Gram)
  Water 2 1⁄2 Fluid Ounce (65 Milliliter)
  Eggs 4
  Strong plain flour 1 Pound (450 Gram)
  Salt 1 Pinch (Large Pinch)
  Butter 8 Ounce (225 Gram)
  Eggs 2 , beaten for egg wash
Directions

MAKING
1 For the dough: In a bowl, add water and dissolve yeast and sugar in it.
2 Beat in the eggs into the yeast mixture.
3 Gently fold in the flour along with salt and beat into a stiff dough.
4 Beat in the butter in small pieces once the mixture is smooth.(The finished paste should have a silky appearance.)
5 Put the dough in a polythene bag, and refrigerate overnight.
6 For brioche a tete: Divide the dough into 50 - g / 2 - oz pieces and roll it into balls.
7 Create a deep indent into each ball of dough, with the back of your hand.
8 Into a fluted brioche mould, place the dough (heavy end first)
9 Push the 'little hat' towards the centre, leaving it just protruding above the body of the dough.
10 Brush the top of the dough with beaten egg.
11 Put in a warm place and allow to rise until double in size.
12 Brush with beaten egg again.
13 Bake at 425 degrees farenheit ( 220° C/Gas Mark 7) for about 20 minutes.

SERVING
14 Serve as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
6

Rate It

Your rating: None
4.23611
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 658 Calories from Fat 324

% Daily Value*

Total Fat 37 g56.5%

Saturated Fat 21.3 g106.3%

Trans Fat 0 g

Cholesterol 292.8 mg97.6%

Sodium 117.5 mg4.9%

Total Carbohydrates 71 g23.6%

Dietary Fiber 2 g8%

Sugars 9.9 g

Protein 11 g22.6%

Vitamin A 23.8% Vitamin C 0%

Calcium 4.4% Iron 7%

*Based on a 2000 Calorie diet

0 Comments

Brioches Recipe